Chipotle Albondigas Meatballs Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 pound Ground Beef
  • 1/4 cup soft whole wheat bread crumbs
  • 1 large egg, slightly beaten
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons water
  • 1 teaspoon ground chipotle chili powder, divided
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • Chopped fresh cilantro (optional)


  1. Combine Ground Beef, bread crumbs, egg, 2 tablespoons cilantro, 1/2 teaspoon chipotle chili powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Shape into 24 one-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 8 minutes or until browned on all sides.
  2. Add tomato sauce, remaining 2 tablespoons cilantro and remaining 1/2 teaspoon chipotle chili powder; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes, stirring once.
  3. Serve meatballs on skewers or on platter with toothpicks. Sprinkle with cilantro, if desired.

Recipe Yield: Yield: Makes 12 servings, 1 per serving

Nutritional Information Per Serving:

Calories: 95
Fat: 5 grams
Saturated Fat: 2 grams
Fiber: 0.7 grams
Sodium: 324 milligrams
Cholesterol: 41 milligrams
Protein: 9 grams
Carbohydrates: 3 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

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